Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve, peel and slice the red onion as thinly as you can.

Pop it into a small bowl and add the sugar for the pickle (see pantry for amount) and half the rice vinegar.

Add a pinch of salt, mix together and set aside to pickle.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining rice vinegar. Season with salt and pepper. 

Trim the cucumber and slice into 1cm thick rounds. Crush the peanuts in the unopened sachet using a rolling pin. Just before serving, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

When everything's ready, add the baby leaves and half the cucumber to the salad dressing.

Reserve the rest of the cucumber to put in the baos, if you wish. Slice the chicken and pop into a bowl. 

Bring everything to the table and everyone can add the toppings they like best to the bao buns - fried chicken, sweet chilli sauce, pickled onion, the reserved cucumber, peanuts and mayo (see pantry for amount).

Serve the wedges and salad on the side.